In the Kitchen with Linda & Dinner Menu

I’m trying to stay ahead of the produce coming from our garden and given to us by others. This week, I cut up a couple of medium sized zucchini and froze them. Well, I consider them medium size compared to some we’ve gotten from the garden. Others would consider them large. This gallon size freezer bag has two zucchini in it.

I made Hot Pepper Jelly, canning 8 pints and 13 half pints. We really enjoy this mixed with cream cheese and served with plain tortilla chips. It also makes delicious glazed carrots. Simply cook your carrots, drain, and pour over the jelly to taste.

I had a plastic bag from the grocery store full of grapes from my father in laws vines. I canned 6 – 12 oz jars of grape jelly. And  had a little taster jar left. I’m sure that will be gone at breakfast!



Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner? See my menu below!

In the Kitchen with Linda – Dinner Menu:


Saturday – Sabbath- Make ahead meals- Mongolian Beef over brown rice

Sunday – soup & sandwich day – Chicken sandwiches on homemade bread with carrot sticks

Monday – chicken – Baked chicken, baked potatoes, salad with garden fresh veggies and homemade french salad dressing

Tuesday – pizza/pasta – Pizza with garlic crust, and homemade turkey sausage and onions, carrot sticks

Wednesday – chicken – Super Easy Crockpot Chicken, mashed potatoes

Thursday – beef – Homemade Meatballs and sauce on elbows, yellow squash from the garden

Friday – Sabbath Dinner –   Friday Night Fire! Hamburgers cooked over the fire, homemade potato salad, carrot sticks, and marshmallows!



For more ideas, visit Menu Plan Monday

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  1. It’s been very humid this weekend. Yuck. I’m just going to stay in, watch some QVC and catch up on housework.
    Everything sounds so delicious. Especially the canning.
    I hope you had a wonderful Labor Day weekend.
    Rona B recently posted..Menu Plan Monday ~ September 2, 2013My Profile


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